blend · salsa
★ STARRED KITCHENPrep 10 minTallowbridge Kopfsalatgazpacho
Independent adaptation of a publicly published Rolf Fliegauf recipe. Not affiliated with, sponsored by, or endorsed by Rolf Fliegauf.
From a starred kitchen.
Ratio
Ingredients
- Lettuce — 1 head lettuce (heart reserved; outer blanched)
- Cucumber — 1 seeded salad cucumber
- Tomato — 2 tomatoes
- Green Pepper — 2 green peppers
- Garlic — 1 garlic clove
- Baby Spinach — 80 g baby spinach
- Basil — 30 g basil
- Olive Oil — 70 ml olive oil
- Salt — salt (2 g)
- Pepper — black pepper (0.5 g)
- Cayenne — a little cayenne (0.5 g)
- White Balsamic — 2 tbsp white balsamic (30 ml)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Tallowbridge Kopfsalatgazpacho wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 3 stars · 4 national awards
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- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Rolf Fliegauf works in Modern European / Giardino group at Ecco; credentials include Michelin 2* (Ecco, Ascona).
Originally published as Kopfsalatgazpacho.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Rolf Fliegauf / Peter von Stamm Tessin recipes (published as “Kopfsalatgazpacho”). Full citation lives in Provenance.